Heat the oven to 120C/100C fan/gas 1. Line two baking sheets with baking parchment. Beat the egg whites in a medium bowl using an electric whisk for 45 seconds until just starting to turn opaque, then gradually add the sugar, 1 tsp at a time, until thick and glossy, about 5 mins. Whisk in a drop of green food colouring gel until combined.

Spoon the meringue into a piping bag fitted with a star nozzle. Pipe a dot onto the baking parchment, lay the top end of one of the lollipop sticks onto it, then pipe a 7-8cm circle outward and above it, looping back to the stick (see tip). Repeat this process until both trays are full – you should have about 12. You can also pipe simple meringue loops, if you run out of sticks.

Bake on the lower shelf of the oven for 20 mins, then reduce the heat to 110C/90C fan/gas 1/4 and bake for 1 hr more until fully dry. Remove from the oven and leave to cool completely on the trays.

Meanwhile, make the icing. Combine the icing sugar with 1-2 tsp water until stiff but smooth. When the meringues are cool, use the icing to attach your choice of decorations. Leave to set before boxing up. Will keep in an airtight container for up to three days.